Sesame Won Ton Crisps Recipes

Steps:

• Stir together seeds, salt, sugar, and cayenne in a small bowl. Stir together water and cornstarch separately.
• Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 360°F. Brush 1 side of 2 wrappers with cornstarch mixture and sprinkle with seed mixture. Shake off any excess seeds and add wrappers to oil, seeded sides down. Fry, turning over once, until golden, about 10 seconds. (Some seeds will fall off during frying.) Transfer crisps with tongs to paper towels to drain, then make more, 2 at a time, in same manner.

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Arrange wonton wrappers in a single layer on baking sheet, and set aside.
• Stir together sugar, ginger, and salt in a small bowl; set aside. Whisk together the egg yolk and cream in another small bowl. Brush wontons with egg wash, and sprinkle each with about 1/2 teaspoon sesame seeds and scant 1/4 teaspoon sugar mixture. Bake until wontons are golden and crisp, 8 to 10 minutes. Let cool on sheet on a wire rack. Serve wonton crisps with sorbet.

Steps:

• Preheat oven to 350°F.
• Stir together oil and cornstarch in a small bowl until combined.
• Stack wonton wrappers and halve diagonally.
• Arrange in single layer on a large baking sheet and lightly brush tops with oil mixture.
• You might not use all of oil mixture at this time.
• You just need a light brushing to get the seeds and salt to adhere.
• Sprinkle evenly with sesame seeds and kosher salt (to taste) and bake in middle of oven until golden brown, 5 to 6 minutes.
• Transfer crisps to a rack to cool.
• Crisps can be made 1 day ahead and kept in an airtight container at room temperature.

Steps:

• Preheat oven to 375°F.
• Stir together oil and cornstarch in a small bowl until combined.
• Stack wonton wrappers and halve diagonally. Arrange in 1 layer on a large baking sheet and brush tops with oil mixture. Sprinkle evenly with sesame seeds and kosher salt and bake in middle of oven until golden brown, 5 to 6 minutes. Transfer crisps as browned to a rack to cool.

Steps:

• Defrost the wrappers and peel them apart. Stack and cut them in half (some are round and some are square; it doesn't matter). Brush them with a little egg white and sprinkle with black and white sesame seeds. Heat 2 inches of oil to 350°F in a saucepan or wok and gently drop in the crisps, a few at a time. If they start to curl, straighten them with tongs. Turn them once, and when they are light golden brown (about 30 seconds), remove and drain them on paper towels. When the crisps are cool, place in an airtight container or Ziploc bag; they will stay crisp for several days.

Steps:

• Preheat oven to 350. In a small bowl, mix soy sauce and sesame oil.
• Stack won ton wrappers and cut in half diagonally. Line a baking sheet with foil.
• Arrange wrappers in a single layer, not touching. Brush with soy sauce and sprinkle with sesame seeds.
• Bake until lightly golden and crisp, about 6-8 minutes.